Avondale cocktail bar and restaurant Mother’s Ruin, will now serve brunch seven days a week. The rotating menu from Chef Nick Pfannerstill will be available daily from 11am to 3pm.
Menu options include Mama’s Chilaquiles (carnitas, local Four Star Mushrooms, braised local corn cakes from El Milagro, salsa libre, scallion crema, fried egg and feta), the Breakfast Burrito (chorizo or mushrooms, scrambled eggs, cheddar, waffle fries, salsa libre) and Chicken & Waffles (buttermilk brined & fried, cholula honey butter, scallion crema, shredded slaw and lime). Brewed coffee will be served in partnership with Dark Matter Coffee.
Toby Maloney runs the beverage program at Mother’s Ruin’s and daytime libations include takes on classics such as the Improved Mimosa (OJ, raspberry, lemon, cava) & the Killer Collins (booze, lemon, soda, slushy).
Avondale cocktail bar and restaurant Mother’s Ruin, will now serve brunch seven days a week. The rotating menu from Chef Nick Pfannerstill will be available daily from 11am to 3pm.
Menu options include Mama’s Chilaquiles (carnitas, local Four Star Mushrooms, braised local corn cakes from El Milagro, salsa libre, scallion crema, fried egg and feta), the Breakfast Burrito (chorizo or mushrooms, scrambled eggs, cheddar, waffle fries, salsa libre) and Chicken & Waffles (buttermilk brined & fried, cholula honey butter, scallion crema, shredded slaw and lime). Brewed coffee will be served in partnership with Dark Matter Coffee.
Toby Maloney runs the beverage program at Mother’s Ruin’s and daytime libations include takes on classics such as the Improved Mimosa (OJ, raspberry, lemon, cava) & the Killer Collins (booze, lemon, soda, slushy).
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